Oreo Fluff
Calling all Oreo lovers! This Oreo Fluff dip is absolutely decadent! It’s creamy and a little crunchy and whips up in minutes!
A DESSERT DIP RECIPE
This no-bake dessert is as easy to make as it is delicious! With only a few simple ingredients, this creamy and fluffy treat will be a hit at any party (or just for a party of one!) If you have an Oreo cookie aficionado in your life then this is this Oreo Fluff is the dessert to make!
FREQUENTLY ASKED QUESTIONS:
While you certainly can increase the quantities of this dip, I would be careful with how much you make of this. It is quite rich and a little will go a lot farther than you think. But if you are feeding a crowd, you can certainly double this. I would just be sure to serve it in multiple dishes.
Vanilla is the most ideal flavor but another flavor could be used. There is, of course, an Oreo Pudding that you could use if you can find it. Chocolate can be used (that might be a little too much chocolate for me personally but if you are a chelate lover then go for it!) Also, you could consider using any of the sugar free mixes.
Are you using cold milk? Cold milk is crucial in helping the pudding set. Also, are you sure you picked up INSTANT pudding and not cook and serve? Cook and serve requires heat to make it thicken. Be sure you picked up the instant pudding.
Sure. I made this recipe with the classic ones, but you can use double stuffed ones. Just know that they’re harder to crush up because of the extra filling. You could also use different flavored ones if desired.
This recipe calls for mini marshmallows, so don’t substitute with fluff or full-sized marshmallows. It won’t give you the same delicious results. Stick to mini ones for the perfect taste and texture.
Store fluff in the fridge in an airtight container or covered with plastic wrap.
While this recipe can sit in the fridge for a maximum of 4 days, I enjoy mine within the first 2 for optimal freshness. I don’t think this will freeze well.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- instant vanilla pudding – I stated this above in the FAQ’s but you need to double check your box that it is instant pudding and not cook and serve. Cook and serve will end up a wet mess since it needs to be heated to thicken.
- cold milk – cold milk is what activates that instant pudding to thicken.
- cream cheese – your cream cheese needs to be fully at room temperature (not melted). If it isn’t, you’ll end up with a bunch of lumps in your dip.
- Oreo cookies – it doesn’t have to be name brand Oreo cookies. If there is an off brand you like, then please use those. You could also use the mini Oreo cookies but I would still break them up in half so they are easier to dip and eat.
- mini marshmallows – it really has to be mini marshmallows here. If you can’t find them, just leave them out, it will still taste good.
- whipped topping (Cool Whip) – if you’ve never purchased Cool Whip before, it is located in the frozen desert section of your grocery store. It will need to be thawed before you can use it. Put it in your refrigerator overnight to thaw. Do not let it sit out on your counter to thaw.
HOW TO MAKE OREO FLUFF
In a large bowl, add the instant vanilla pudding and the milk. Using a handheld electric mixer, mix until the pudding is fully dissolved. This can also be done by hand if you don’t have an electric mixer. Add in the softened cream cheese to the pudding mixture. Continue mixing on medium speed until the cream cheese is completely incorporated. Set aside the bowl.
Add the Oreo cookies into a gallon-sized Ziploc bag. Using a rolling pin, crush the cookies until they are in small chunks. Take out about ½ cup of the crushed Oreos to use later, for topping. Stir the remaining crushed cookies from the Ziploc bag as well as the mini marshmallows into the bowl with the pudding mixture until fully combined. Finally, gently stir in the whipped topping (Cool Whip).
Transfer into a serving bowl and top with remaining ½ cup of crushed Oreos, for topping.
CRAVING MORE RECIPES?
Oreo Fluff
Ingredients
- 2 (3.4 ounce) packages instant vanilla pudding
- 3 cups cold milk
- 8 ounce block cream cheese, softened to room temperature
- 1 package family size package Oreo cookies (19.1 ounce package)
- 2 cups mini marshmallows
- 8 ounce tub frozen whipped topping, thawed (Cool Whip)
Instructions
- In a large bowl, add the instant vanilla pudding and the milk. Using a handheld electric mixer, mix until the pudding is fully dissolved. This can also be done by hand if you don’t have an electric mixer.
- Add in the softened cream cheese to the pudding mixture. Continue mixing on medium speed until the cream cheese is completely incorporated. Set aside the bowl.
- Add the Oreo cookies into a gallon-sized Ziploc bag. Using a rolling pin, crush the cookies until they are in small chunks. Take out about ½ cup of the crushed Oreos to use later, for topping.
- Stir the remaining crushed cookies from the Ziploc bag as well as the mini marshmallows into the bowl with the pudding mixture until fully combined.
- Finally, gently stir in the whipped topping.
- Transfer into a serving bowl and top with remaining ½ cup of crushed Oreos, for topping.
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- This fluff recipe is pretty rich, a little goes a long way so be careful how much you serve at one time.
- The cream cheese MUST be fully softened to prevent chunks in your fluff dip.
- I made this recipe with standard Oreo cookies. You can try double stuffed but they are a little harder to crush up because of the extra filing.
- Do not substitute marshmallows with marshmallow fluff.
- I suggest enjoying this within 2 days, but it can be kept in the fridge covered with plastic or in an airtight container for up to 4 days.
- I do not recommend freezing.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Oh my goodness! I made this yesterday and everyone LOVED it! Will definitely be making it again this summer for family gatherings and carry ins at church. And wanna know what I’m thinking of trying? Nutter Butter Fluff for all my peanut butter loving friends! Thanks for your scrumptious recipe and inspiration!
That would be wonderful – let me know how it goes!